Save Experience a burst of fresh flavors with this Vegetable Frittata, a vibrant and wholesome Italian-inspired dish. This oven-baked meal is packed with a rainbow of seasonal vegetables and melted cheese, making it a versatile choice whether you are serving a nutritious breakfast, a leisurely weekend brunch, or a quick and light dinner.
Save The beauty of the frittata lies in its simplicity and the way it highlights the natural sweetness of sautéed vegetables. By finishing the dish in the oven, the eggs set perfectly while the cheese creates a golden, irresistible topping that ties all the ingredients together.
Ingredients
- Vegetables: 1 cup broccoli florets (chopped), 1 red bell pepper (diced), 1 small zucchini (sliced), 1/2 cup cherry tomatoes (halved), 1 small red onion (thinly sliced)
- Eggs & Dairy: 6 large eggs, 1/4 cup whole milk (or dairy-free alternative), 1 cup shredded cheddar cheese (or feta/goat cheese)
- Herbs & Seasoning: 2 tbsp fresh parsley (chopped or 1 tsp dried), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried oregano
- Oil: 2 tbsp olive oil
Instructions
- Step 1
- Preheat oven to 375°F (190°C).
- Step 2
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté 4–5 minutes until softened.
- Step 3
- Stir in cherry tomatoes and cook 1 more minute.
- Step 4
- In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.
- Step 5
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.
- Step 6
- Cook on the stovetop for 2–3 minutes until edges begin to set.
- Step 7
- Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
- Step 8
- Let cool for 5 minutes before slicing. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Using a 10-inch oven-safe skillet is essential for transitioning from the stovetop to the oven safely and ensuring even cooking. Always let the frittata rest for 5 minutes after baking; this allows the structure to firm up, making it much easier to slice into clean wedges.
Varianten und Anpassungen
This recipe is highly customizable based on what is in your kitchen. You can swap the primary vegetables for spinach, mushrooms, or asparagus. For a dairy-free alternative, use plant-based milk and omit the cheese or use your favorite vegan cheese substitute.
Serviervorschläge
Serve this frittata warm or at room temperature for the best flavor profile. It pairs beautifully with a crisp green salad or a side of crusty bread. If you are serving this for brunch, a light Sauvignon Blanc makes an excellent wine pairing to complement the savory herbs and vegetables.
Save Simple to prepare and visually stunning, this Vegetable Frittata is a reliable go-to for any meal of the day. It’s a delicious way to enjoy healthy, seasonal produce in a single, satisfying pan.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store in the refrigerator for up to 3 days and warm in a 350°F oven for 10-15 minutes or microwave individual portions.
- → What vegetables work best?
Broccoli, bell peppers, zucchini, cherry tomatoes, and onions are classic choices. You can also use spinach, mushrooms, asparagus, or any seasonal vegetables you have on hand.
- → Can I use different cheese?
Absolutely. Cheddar, feta, goat cheese, mozzarella, or Gruyère all work well. Choose based on your flavor preference and what's available in your kitchen.
- → How do I know when it's done?
The center should be set with no liquid egg remaining, and the top should be lightly golden. A knife inserted in the center should come out clean.
- → Is this suitable for meal prep?
Perfect for meal prep. Slice into portions and store in airtight containers. It tastes great cold or at room temperature, making it ideal for lunch boxes.
- → Can I make this dairy-free?
Yes. Use plant-based milk and omit the cheese or substitute with vegan cheese. The vegetables and eggs still provide plenty of flavor and substance.